Food starts with noodles

After cutting, chop it again with a kitchen knife. This will not only make the meat more even in size, but also make the meat sticky, which is more convenient for the next operation.

Chapter 1490 Door Nail Meatloaf

Many delicacies with stuffing have the step of making meat stuffing.

To put it bluntly, it is to season the stuffed meat to increase the taste of the stuffed meat, and at the same time use certain techniques to make the stuffed meat more tasteful.

Xu Zhuo is very familiar with making minced meat, even if he doesn't have the skill of nailing meat pies, he can still make minced meat well.

The first requirement for making the minced meat of Mending Meatloaf is enough soup. After all, the requirement for this snack is to burst with juice.

From this point of view, the meat filling of mending meat pie is very similar to the meat filling of soup dumplings.

However, it is different from steamed stuffed buns in that Mending Meatloaf is a snack made with beef stuffing, so a lot of minced ginger is added.

Ginger and beef are a good pair. Ginger can not only remove the fishy smell in beef, but also make the taste of beef richer.

When adjusting the beef filling, the minced ginger should not be too small, it should be almost one-tenth of the meat, so that the ginger can be perfectly combined with the beef.

Not only does it taste more fragrant, but the ginger can also make the beef more fragrant.

Of course, for people who don't eat ginger, this is a bit uncomfortable.

But food is like this, it cannot cater to everyone's taste, when you choose food, you can also adjust it according to your own taste.

After the ginger was put in, Xu Zhuo put some soybean paste in it according to Ni Changye's prompt.

Soybean paste can be said to be the soul of many snacks in the capital area. After being stored, it can not only make the taste of the ingredients more delicious, but more importantly, soybean paste can be used instead of salt.

It tastes better this way, and it also has a strong sauce flavor.

Soybean paste and light soy sauce are added, so there is no need to add salt.

Xu Zhuo put two egg whites into the minced meat, poured in half a bowl of pepper water, and started to beat the minced meat.

Don't put too much pepper water at one time, otherwise it will be too laborious to whip the meat filling, and it is not easy to beat the meat filling to the point of gelling.

Score into a small amount and add it many times, which makes it easier to whip.

If you feel that your physical strength is good enough, your arms are stronger, and your endurance is better, you can also try to pour all the pepper water into it at once to see if your body can bear it.

Anyway, Xu Zhuo didn't dare to try this, because after putting all the ingredients in, it would be too strenuous to whip.

When the beating started, the minced meat in the bowl was in a ball, and the light soy and dark soy sauce and pepper water that were added were completely different from the minced meat.

So if you want to whip, you have to grab the meat filling with your hands first, so that the meat filling can be dispersed in the soup and water, so that it can be whipped.

Xu Zhuo grabbed all the minced meat in the basin, and then began to rotate clockwise in the basin.

Making meat stuffing is actually the same as sesame paste. It was difficult at first, but after finding the tricks and methods, it became much easier.

After the meat stuffing in the basin was whipped until it became sticky, Xu Zhuo poured another half bowl of pepper water into it, and then continued to whip.

Whisk until the meat filling is moist but sticky to the touch.

After whipping the meat stuffing, put it in the refrigerator for a while to let the meat stuffing solidify a little, which makes it easier to pack.

And in a low temperature environment, the minced meat can also be kept fresh.

If the minced meat has been kept in a high temperature environment, it is easy to sour, which will cause the taste and texture of the minced meat to deteriorate.

Four or ten minutes later, Xu Zhuo brought over the proofed noodles and began to prepare the dough.

After about an hour of proofing, the dough is now very extensible. Xu Zhuo took the dough out of the basin, sprinkled a little dry flour, and kneaded the dough into long strips.

At this time, you can no longer knead the dough. Even if you knead it, knead it a little bit, and don’t knead it too much, otherwise the dough will become gluten, and it will not meet the requirements of Mending Meatloaf for the dough.

The biggest feature of this snack is the thin skin and big filling.

The thinner the skin, the better the craftsmanship, so use a dough with better ductility.

If the dough gets tendons, it's over. The dough can't be rolled thin at all, and it can't be wrapped into a door nail meatloaf.

After kneading the dough into long strips, Xu Zhuo divided the dough into evenly sized doughs with his hands, and then used a rolling pin to roll them into dough pieces that were thick in the middle and thin on both sides, about the same thickness as dumpling wrappers.

The skin is thin and the stuffing is big, too thick is not enough.

When Xu Zhuo divided the noodles, Ni Changye said beside him: "There is a requirement for this noodles, and the weight is about 16 grams. According to the standard wrapping method, the meat patties are just combined with door nail meat patties." requirements."

The so-called normal wrapping method refers to the way of wrapping meatloaf.

Before the two of them filmed the video, Ni Changye deliberately searched the Internet for videos about doornail meatloaf with his mobile phone, and found that most of the wrapping methods were wrong.

The most popular method on the Internet is to wrap doornail meatloaf in the same way as buns, and then fry them directly in the pan.

This is actually very wrong, because the meat patties wrapped in buns have a lot of folds on the front, and these folds are very easy to crack when frying, which will cause the soup inside to flow out, or stick to the bottom of the pot and cause the meat patties rupture.

The formal wrapping method should be to hold the dough in the hand to make a small dimple, and use a spoon to fill the meat filling with the right hand, and squeeze it down while filling, so that the meat stuffing squeezes the dough and expands.

After the meat stuffing is completely squeezed into the dough, at this time the whole dough is made into a lantern shape with a small mouth and a big belly. Use your right hand to tighten the dough at the mouth, then pull off the excess dough, and put it down with the mouth closed On the chopping board will do.

A good doornail patty cannot be separated from the front and back when you eat it. If you can tell it at a glance, it means that the wrapping method is not up to standard and unqualified.

When Xu Zhuo made a bag, Ni Changye kept watching, for fear that Xu Zhuo might make a mistake.

After the meatloaf was wrapped, Xu Zhuo turned on the electric baking pan to preheat it. Taking advantage of this time, he began to shape the wrapped doornail meatloaf.

Under normal circumstances, when making meatloaf, it is necessary to flatten the meatloaf after wrapping the stuffing.

But this Mending meatloaf is different. The shape of Mending meatloaf is completely opposite to that of ordinary meatloaf. There is no step of flattening. The area is smaller.

Because only in this way, the doornail patties will be chunky and round and thick.

Xu Zhuo trimmed the biscuits one by one, then he brushed oil in the electric baking pan, carefully put these biscuits in, and started to bake.

There is no trick when frying, just turn it frequently so that the meatloaf does not break the skin.

When both sides are golden brown and the skin on the side becomes transparent, it means that the meatloaf is ready and ready to be served.

Xu Zhuo used a spatula to carefully take out the finished Mending Meatloaf, and placed it in front of Ni Changye: "Grandpa Ni, how do you taste it?"

Ni Changye said with a smile: "I can't taste it now, it's too hot now, so I can eat it later.

And it is also very particular about eating, you can't just bite it with your mouth, otherwise the soup inside will splash out. In the past, there were many fights in front of the small stall selling Mending meatloaf.

Therefore, this nailed meat pie is also called the most dangerous delicacy in the world by the people in the capital. If you are not careful when eating it, it may cause a conflict. "

Chapter 1491 I was careless, I didn’t flash [5200 words]

The freshly made Mending Meatloaf is very hot, especially the soup inside, because it is rich in fat, so the temperature is much higher than [-] degrees. If you eat it right out of the pan, it is easy to burn your mouth.

Therefore, experienced people always take it out of the pan and let it dry for a while before eating.

However, it can’t be left to dry for too long, because the meat is rich in butter, and it will solidify when the temperature is low, and it tastes sticky and greasy, so the door nail meat pie should be eaten while it is hot. Warm up the pan.

After drying for a while, Ni Changye put a doornail patty on a small plate, poured a little balsamic vinegar on it, and started to taste it.

The meatloaf contains a lot of soup and is very greasy, so it is best to eat it with vinegar, which not only relieves the greasy, but also cools down the temperature slightly to avoid the risk of being scalded.

As a native of the capital, Ni Changye knows how to eat mending meatloaf.

He used chopsticks to open a hole on the side of the meatloaf, then brought it to his mouth, and took a couple of small sips of the soup inside.

This can not only taste the deliciousness of the meat filling, but also prevent the soup from splashing around when biting.

After taking two bites, he picked up the meatloaf with chopsticks, turned it over, and started to eat the side dipped in vinegar.

And when eating, you have to take small bites, not too big, because if you eat too big, not only the soup will splash, but the meat filling that is still very hot may also burn your mouth.

It's great to eat in small bites like this, and savor the deliciousness of Mending meatloaf while eating.

However, if you don’t like to dip it in vinegar, you can also eat it directly with chopsticks or hold it. Anyway, this thing is similar to snacks such as fried buns and raw fried buns. You can eat whatever you like.

As long as you are not afraid of splashing the soup on others and causing fights, it doesn't matter how you eat it.

After Ni Changye finished eating Xu Zhuo's mending meat pies, he gave him a thumbs up: "You are the fastest cooker I have ever seen, and you will master it as soon as you learn it. With your current level, open a shop to sell Mending meat pies If so, it will definitely exceed 90.00% of the stores in the capital."

This evaluation was already very high, but Xu Zhuo didn't mean to be happy.

Because just after he got the skill of doornail meatloaf, he directly used the dish upgrade reward to upgrade to C-level. Since he planned to add new ones in the store, he naturally had to upgrade to the level.

Even Xu Zhuo is still considering whether to upgrade to B-level, because he thinks that although the taste of C-level is already superb, the appearance is somewhat mediocre.

It’s not that the appearance is not good, the main reason is that it looks the same as other door nail meat pies, nothing more than the brown color on both sides is more uniform, the meat filling from the side skin is clearer, and the shape is rounder.

But overall, it's not amazing enough.

There is no feeling that makes people shine when they look at it.

If it is promoted to B-level, there should be no opponents in the capital.

But the price of upgrading to B-level is too high, even if Xu Zhuo has a lot of rewards for upgrading dishes, he dare not use them indiscriminately.

Because if you drop other dishes to the B level, the effect may be better than the doornail meatloaf.

Ni Changye didn't know what Xu Zhuo was thinking, and he was still boasting sincerely that the fried dough was crispy, while the unfried sides tasted very chewy.

The delicious dough and the excellent meat filling made Ni Changye, the old state banquet chef, a little dazed.

This is made by a young man who just learned how to nail meatloaf?

He believed even the master chef who had been making door-nail meatloaf for decades.

Xu Zhuo smiled and said that he used to be able to make fried buns and other pasta, and he was very experienced in making meat stuffing, so he was so quick at making door nail meat pies.

He smiled and asked, "Grandpa Ni, what do you think if I serve Xinmending meat pies in the store?"

Ni Changye was taken aback for a moment, he originally praised Xu Zhuo's delicious meatloaf, but that was a personal compliment to a junior.

If Xu Zhuo is new, it is a public matter.

Since it is a business matter, it cannot be judged by personal relationship, but by the actual interests of the store.

For example, if this new snack is introduced, whether it will improve or degrade the overall image of the store, and what kind of attitude customers will have about the store, these are all things that the food consultant needs to consider.

It doesn't mean that a delicious dish can be served. First of all, this dish should complement the overall image and temperament of the restaurant.

Otherwise, even if the taste is good, he does not recommend adding new ones in the store.

Ni Changye stared at the Mending Meatloaf on the plate for a while, with a hesitant expression on his face: "In terms of taste, this is definitely enough to be new in the store.

From the perspective of the food culture in the capital area, it is not impossible to nail meat pies in Shangxinmen, but the appearance of the meat pies... is slightly better than the ones sold at roadside stalls.

But people don’t have such a high rent pressure, and you can still make money selling them for five yuan. What price are you going to set? "

This is the advantage of hiring a food consultant, who can see the crux of the matter at once.

In terms of taste and customs, this Mending Meatloaf is no problem to be new, but there is one thing, the appearance is too low.

A low face value is not only difficult to sell, but it will even give customers the impression that the store is bullying customers and cutting leeks, which is very detrimental to the development of the store.

Xu Zhuo was also a little tangled in this question.

He considered it again and again, and then calmly upgraded the skill of door nail meatloaf to B level.

If you want to play, you can play a big one. Anyway, the rewards for upgrading the skills of the dishes are useless. Instead of keeping it, it’s better to stud it. It’s all like buying a lottery ticket.

After some operations, the B-level doornail meatloaf skill was officially acquired.

As expected, it is a new version of the boat, the method has been improved a lot, and more importantly, the appearance of the door nail meat pie has really been improved a lot.

Probably because this kind of pastry food can't be upgraded to B-level, so after Xu Zhuo forcibly upgraded his skills, the practice of nailing meatloaf appeared to cross the border.

In the original method, with the operation of brushing the surface with egg yolk, the color of the door nail patties will be very golden, which is much better than direct frying.

In addition, when the meatloaf is about to be ready, there is an extra step of pouring starch water into the pan, which leads to a layer of very beautiful and delicious ice flower-shaped bottom of the doornail meatloaf. grid.

Because this kind of grid resembles the ice flowers that can be seen in winter in the north, the pot stickers made with this method are called ice flower pot stickers, but in the south, they are generally called gold silk pot stickers.

Now this method is used on the doornail meat pie, which really improves the appearance of the meat pie.

Xu Zhuo intends to make it and try it out. If it works, it might just be a new one.

The B-grade Mending meatloaf has a slightly different method. First, the purple onion in the ingredients is changed to green onions. In addition, the size of Mending meatloaf is further reduced, which will make the meatloaf look more delicate.

Most importantly, the beef parts are limited.